ROASTED PUMPKIN SOUP WITH CRISPY BACON CROUTONS

A deliciously rich and comforting soup, perfect for a freezing day!!! The crispy bits on top add an amazing texture and crunch to the soup

Serves 4

Ingredients:

• 3 tbsp extra virgin olive oil

• 1.5kg pumpkin, cut into 2 large, thick wedges

• 1 bulb garlic, top removed

• 1 large brown onion, halved

• Sea salt flakes

• Pepper

• 4 cups vegetable stock (broken up into 1 cup for roasting, 3 cups of soup)

  Topping:

• 4 rashers bacon, diced

• 3 pieces bread (one/two days old is perfect), broken into small pieces

• 3 tbsp extra virgin olive oil

• 4 tbsp Greek yoghurt (for serving)

• Fresh parsley (optional for serving)

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Place the large pumpkin wedges, onion halves and bulb of garlic in a roasting tray. Drizzle with olive oil and season really well. Add 1 cup of the vegetable stock to the tray and cover with foil. Place in the oven and roast for 1 hour and 15 mins. Remove.

3. Use a spoon to scoop the flesh from the roasted pumpkin and place it straight into a medium/large sauce pan. Add the roasted onion (without the skin) and squeeze the flesh out of the garlic bulb, straight into the pot. Place on low/medium heat. Add the remaining vegetable stock and simmer gently, stirring for about 10 mins. You can choose to puree the soup at this point or leave it chunky.

4. Meanwhile, add the bread pieces to a small bowl and drizzle with 2 tbsp of olive oil, combine well.

5. Place a medium frying pan onto medium/high heat. Add the remaining olive oil and heat for 1-2 mins. Add the bread and bacon pieces to the pan and cook, stirring for approx. 4-6 mins (until crispy and golden). Remove and set aside.

6. Spoon the soup into bowls. Add a dollop of Greek yoghurt to the soup, then top with the crispy bread/bacon pieces. Garnish with fresh parsley (optional).